Sous Chef | University of California, Southern (LA Coliseum)
Core
Hands-on leadership of day-to-day operations for food outlet kitchens within a high-volume live event venue, ensuring production, sanitation, and customer service quality.
Role type
Sous Chef (Food Service Operations)
Builds
Food items and services for events and facility operations
Domain
Hospitality / Live Events / Food Service
Deliverable
product features
Required skills
Kitchen operations management, food safety and sanitation compliance, staff supervision and training, inventory and receiving inspection, menu production, financial analysis, customer relations
Preferred skills
Degree or certification from accredited culinary arts institute, apprenticeship certification from American Culinary Federation, experience improving kitchen efficiencies and costs
Technologies
Microsoft Word, Excel, PowerPoint
Responsibilities
Oversee production, operation, and sanitation of culinary and stewarding operations; inspect and select fresh food products; assist in monitoring food storage and rotation; participate in food production; lead culinary staff in sanitation standards; maintain positive customer relations; support banquet operations
Seniority
Mid-level, hands-on IC